Jumbo Lump Crab Bomb Recipe (with Video)

Preheat the Oven
1. Preheat your oven to 350 degrees Fahrenheit.
Prepare Crab Mixture
1. In a large mixing bowl, combine the softened cream cheese, Kewpie Japanese Mayo, Old Bay, freshly chopped parsley, Worcestershire Sauce, and freshly squeezed lemon juice.
2. Add the shredded Gruyère cheese and mix until fully incorporated.
3. Gently fold in the jumbo lump crab meat, ensuring it is evenly distributed.
Prepare Ramekins
1. Pour a little melted butter into each ramekin, coating the bottom.
2. Fill each ramekin with the crab mixture until they are full but not tightly packed.
Finish and Bake
1. Pour a little more melted butter on top of each crab bomb.
2. Add 1/2 tsp of apple cider vinegar to each ramekin.
3. Bake in the preheated oven for 30 minutes or until you achieve a golden brown crust on top.
Serve
1. Allow the crab bombs to cool slightly before serving.
2. Optionally, garnish with additional parsley for a fresh touch.